Hotel and Restaurant Management, Associate in Applied Science (HRM)
Department website: https://www.dccc.edu/academics/academic-divisions/business-computing-social-science/hotel-and-restaurant-management
The Hotel/Restaurant Management (HRM) program is designed for individuals seeking specialized training and knowledge as preparation for a career in the vast hospitality industry. The successful graduate can enter the industry at a supervisory level and perform management functions and duties to this industry.
Career fields within hospitality include:
- Hotel Accounting
- Food Cost Control
- Airline Food Operations
- Catering & Event Planning
- Convention Operations
- Cruise Line Food Service
- Quick Service Supervision (fast food)
- Food and Beverage Broker
- Gaming & Casino Food Operations
- Hotel Housekeeping Supervision
- Bar Operations
- Restaurant Sales
- Country Club Supervisor
- Sporting Venue Food Service
- Theme Park Operations
- Restaurant Supervisor
Upon successful completion of this program, students should be able to:
- Apply federal, state and local laws and regulations specific to this industry.
- Use generally accepted accounting practices in the efficient and cost effective operation of the enterprise.
- Communicate effectively with employers, employees, customers, vendors and the community using appropriate technology.
- Awareness of terminology, common supervisory skill-sets and the need for life-long career planning for success.
- Use of sales and marketing techniques to enhance acceptance of the product/service the industry provides.
| First Semester | Hours | |
|---|---|---|
| ENG 100 | English Composition I | 3 |
| HRM 100 | Introduction to Hospitality | 3 |
| HRM 110 | Food Sanitation and Safety Supervision | 3 |
| BUS 104 or MAT 135 |
Mathematics for Business or Business Precalculus |
3 |
| DPR 100 or DPR 101 |
Introduction to Information Technology or Introduction to Computer Science |
3 |
| Hours | 15 | |
| Second Semester | ||
| ENG 112 | English Composition II: Writing About Literature | 3 |
| HRM 155 | Managing Lodging Operations | 3 |
| HRM 162 | Laws of Innkeepers | 3 |
| ACC 100 or ACC 111 |
Applied Accounting or Financial Accounting |
3 |
| Any Diversity and Social Justice and Global Understanding designated Social Science course | 3 | |
| Hours | 15 | |
| Third Semester | ||
| HRM 253 | Restaurant Management | 3 |
| BUS 130 | Business Communication | 3 |
| HRM 255 or HRM 140 |
Beverage Management or Tourism: Principles, Practices, Philosophies |
3 |
| HRM 145 or BUS 230 |
Sales and Marketing in Hospitality or Principles of Marketing |
3 |
| Any Scientific Inquiry designated Science course | 4 | |
| Hours | 16 | |
| Fourth Semester | ||
| HRM 254 | Catering & Event Planning | 3 |
| HRM 165 or BUS 215 |
Managing Hospitality Human Resources or Human Resource Management |
3 |
| Open Elective | 3 | |
| Humanities Elective | 3 | |
| Select one of the following: | 3 | |
| Hotel and Restaurant Management Internship CSEL | ||
HRM Elective |
||
| Hours | 15 | |
| Total Hours | 61 | |
Notes
Diversity and Social Justice and Global Understanding designated courses.
Scientific Inquiry designated courses.
Humanities Elective - Career Program
This list does not indicate College Academic Learning Goal designation. Refer to your program curriculum for more information.
For career programs:
| Code | Title | Hours |
|---|---|---|
| Courses listed under subject areas: | ||
| ARB 101 | Elementary Arabic I (or above) | 3 |
| ART 100 | Art and Child Development (or above) | 3 |
| COMM 100 | Interpersonal Communication (or above) | 3 |
| DRA 100 | Introduction to Theatre (or above) | 3 |
| ENG 112 | English Composition II: Writing About Literature (or above) | 3 |
| FRE 101 | Elementary French I (or above) | 3 |
| GER 101 | Elementary German I (or above) | 3 |
| HUM 100 | Introduction to Visual Arts (or above) | 3 |
| ITA 101 | Elementary Italian I (or above) | 3 |
| MUS 101 | Fundamentals of Music (or above) | 3 |
| PHI 100 | Introduction to Philosophy (or above) | 3 |
| SPA 101 | Elementary Spanish I (or above) | 3 |